Pistachio butter is a tasty cream different from usual, tending to salty and suitable for enriching many preparations or simply to spread on a slice of bread for breakfast.
Expanding the pantry with many homemade little things is so fun and gives me a lot of satisfaction. After the extremely easy-to-make peanut butter and almond butter, this one gave me a bit of a hard time. Dried fruit, finely chopped for long time, releases the oil contained within, automatically turning into a paste without adding other ingredients. Pistachios, unlike other nuts, had a harder time getting creamy so I had to add some seed oil (peanut in my case) and refined coconut oil (tasteless) to facilitate the process. . Pistachio butter is very colorful, slightly less liquid than the others and is not very sweet, it can be used for sweet or savory recipes. If you prefer, you can add a sweetener such as maple syrup, a little honey or granulated sugar.
Tips
Make sure pistachios are also free of the skin as well as shelled, if not, what you can do is boil some water and throw them in for a minute, turn off the heat and leave them for another five minutes in the hot water. In this way, once drained, the skin will come off easily. Then remember to toast them in the oven to dry them from the water.
Happy baking!
Recipe
Download the PDF
Preparation time 10 minutes
Baking time /
Servings 250 gr jar
Gluten Free
Vegan
Ingredients
200 gr of unsalted, peeled shelled pistachios
3 tbsp of seed oil
3-4 tbsp of refined coconut oil
Method
1. In a pan, toast the peeled pistachios over medium heat, allow to cool and add them to a mixer. Run at high speed for at least 10 minutes
2. Once the pistachios have reached a consistency similar to a grainy paste, add the seed oil and coconut oil. Mix well all the ingredients until a smooth cream is obtained
3. Pour the butter into a jar and place in the refrigerator, it will keep for about a month
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